soup season

well the freezers are full again. one of my new year's resolutions was to not bite off more than i can chew - well i guess i made it 11 days... yesterday i made 4 types of soup, baked beans & a mountain of fish cakes. here's a little breakdown:

chicken stew - rich & hearty classic chicken stew with potatoes, turnip, carrots, parsnips, celery, brussels sprouts, peas & herbs.

pork posole - traditional mexican soup with braised pork shoulder, hominy, potatoes, bell peppers, green chillies, cumin, chipotle, cilantro & lime.

french onion - not your typical french onion. there's no beef broth, i use beer instead, so it's vegetarian and there's foxhill parmesan cheese melted right in.

miso mushroom - this is my one vegan offering this week. it's a shiitake broth with white miso, baby bok choy, udon noodles, finger chillies & cremini mushrooms.

baked beans - 'not your mother's baked beans' is what i like to call them. they have sort of a sweet & sour thing going on with maple, molasses, worchestershire, vinegar and tomato.

fishcakes - the usual suspects with salt cod, onions, celery, savoury, pei potatoes & a light panko crust.

today is baking day - cupcakes, brownies, lemon meringues, butter tarts, hello dollies, cookies, macaroons, mini cheesecakes.

i'm also catering a reception for 40 this afternoon with lots of fiddly little hors d'oeuvres & a giant cake... oops. i'm not sure how i'm going to manage this... especially on friday the 13th... eeekkkk!

oh yeah, i almost forgot about salads. the quinoa salad was really popular last week so i'm going to keep it exactly the same. the wild rice salad will stay pretty much the same and then there is also a wheatberry/beet/balsamic/basil concoction in the works. they will also be vegan but the wheatberry obviously won't be gluten-free.

time to boogie - see you tomorrow & sunday.